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A “Code of Practice” is, an agreed set of activities, actions, technical
requirements, responsibilities or responses to events or conditions that
apply to a profession, trade or industry. They are often based on
international or national standards. Often these codes of practice have been
agreed by a professional body in an act of self regulations and considered
necessary to restrict entry into the profession and to ensure that general
professional practice is conducted at the highest level of integrity and
quality.
Follow all legal and
occupational regulations in my professional role and responsibilities.
This code of practice requires that you will
follow the laws of the land and in particular comply with regulations
related to your career and responsibilities. For example, you agree to
follow the Occupational Health and Safety, Food Safety, Remuneration and
Allowances and other local, state and federal regulations that apply to food
preparation and food service.
Refrain from corrupt practices that will bring
disgrace to, or damage the integrity of professional cookery.
This code of practice requires you agree to be
a good citizen and maintain a socially acceptable character. Including
avoiding stealing, slander, fraud, vulgar language , intoxication, or drugs.
Nor must you mistreat, or intentionally physically or emotionally harm,
abuse, harass, stalk, threaten or otherwise violate the legal rights and
privacy of others. Including collecting personal information for unlawful
purposes or use unethical means to gain professional advancement.
Respect this culinary code
of practice and encourage cooks/chefs to join one or more of the reputable
commercial cook/chef organisations.
This code of practice requires you to respect
the practices and objectives of other professional Cooks/Chefs organisations
and encourage colleagues to join one or more of the appropriate
associations.
Be courteous to,
considerate of, cooperate with colleagues and demonstrate integrity, honour
and passion while accepting and celebrating my colleagues and my own
achievements with dignity.
This code of practice requires you to
respect other professional Cook's / Chef's opinions and be polite and
truthful in dealing with or referring to others and admire their
professional successes. This code of practice also requires you accept your
own achievements with dignity.
Seek out and mentor young
persons to encourage and support them to be passionate about their vocation.
This code of practice requires
you to encourage professional cookery training Share my professional
knowledge and creative skills with other colleagues to advance the culinary
arts.
This code requires you to share your knowledge
with others that will advance the culinary profession
Acknowledge the original
source of any relevant culinary articles, food service styles, creators of
fashions or unique preparations and protect the original intention of
classical culinary terminology.
This code of practice requires you to
acknowledge any substantial written or practical work originally created by
another Cook/Chef. This code of practice also requires you to acknowledge
and respect classical culinary terminology.
Uphold the symbol of a cook/chef uniform,
particularly when I portray the image of a professional cook/chef in any
public arena.
This code of practices intent is to continue
to intentionally brand, preserve and promote the image of a professional
chef in the public arena and requires you to wear the agreed commercial
cookery uniform when engaged in commercial food preparation, during
professional competitions, in any cookery judging arena and on any other
promotional or public occasion.
The following standards defines a
professional Cooks/Chefs uniform under this code:
Preferred image that portrays a trained
professional Cook or Chef and aimed to brand cooks and chefs. Recommended in
any public arena, particularly in professional cookery competitions, on
television or appearing in print media:
Clean Cooks or Chefs double breasted ,long
sleeves ,white coat with all buttons (jackets may be branded with
acknowledged logos) necktie, traditional tall white toque, ( white, unless
otherwise formally honoured) optional white apron, black or traditional
check
trousers or slacks, black socks, black safe shoes.
Acceptable alternatives for working
conditions. Cooks or Chefs short sleeved white coat/tunic with all buttons,
optional necktie, black or white cap, striped or bib white apron, socks and
suitable safety shoes.
Unacceptable image on any occasion or
where public may view working Cooks or Chefs: Having no head covering in any
commercial kitchen, large gimmickry patterned cloths, coloured tall toques,
T shirt/ singlet, jeans, open shoes or thongs, canvas shoes or no socks.
Endeavour to constantly
improve my own knowledge and skills to professionally advance myself.
This code of practice requires the Cook or
Chef to seek and explore challenging developing experiences and encourage
others by appropriate means such as networking, further studies, entering
competitions and or innovative work experiences aimed to constantly improve
themselves.
Strive to balance my
responsibilities in work, recreation and family in harmony with each other.
This code of practice supports a commitment to
excellence and passion as a Cook/ Chef but not at the expense of ones
personal life. This code of practice requires you to always consider the
needs of your family and immediate love ones in your career aspirations.
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